Mexican Breakfast Burritos
If you enjoy different types of Mexican cheeses, feel free to replace the Monterey jack with your favorite type of hard Mexican cheese when preparing these burritos.
INGREDIENTS | YIELDS 4 burritos
- 4 soft flour tortillas
- 2 links chorizo (Spanish sausages)
- 4 large eggs
- ¼ cup chicken broth
- 1 tablespoon sour cream
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ cup chopped red onion
- 2 tablespoons olive oil, divided
- ¼ cup shredded Monterey jack cheese
Heat the flour tortillas according to the package directions. Keep warm in a 250°F oven while stir-frying the chorizo.
Cut the chorizo on the diagonal into 1-inch pieces. Lightly beat the eggs, stirring in the chicken broth, sour cream, salt, pepper, and chopped onion.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the sausage. Stir-fry, stirring and moving the chorizo around the pan, until it is cooked through. Remove the chorizo from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Scramble the eggs for about 1 minute, then add the chorizo. Continue scrambling until the eggs are almost cooked but are still moist. Remove from the heat.
Lay a tortilla out flat. Spoon one-fourth of the scrambled-egg mixture lengthwise in the center of the tortilla. Sprinkle 1 tablespoon of the shredded cheese over the filling. Fold up the tortilla in the standard burrito shape. Continue filling the rest of the tortillas.
